Argentine Mixed Flan (Flan Mixto)
Flan mixto Say it: FLAHN MEEKS-toh
Flan mixto is a beloved Argentine dessert that combines smooth caramel custard with a layer of dulce de leche and a topping of whipped cream. It is a staple on restaurant menus and at family celebrations throughout Argentina, enjoyed year-round but especially popular during holidays and weekend lunches. The silky texture of the flan contrasts beautifully with the rich sweetness of the dulce de leche and the lightness of the cream, creating a dessert that feels both comforting and elegant.
Argentine Mixed Flan (Flan Mixto)
Flan mixto
Pronounced FLAHN MEEKS-toh
- Serves
- 6
- Prep
- 25 min
- Cook
- 1 hr
- Total
- 1 hr 25 min
- Level
- Medium
Also nut-free.
Allergens: contains milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Preheat oven to 350°F (175°C). Place a 9-inch (23 cm) round cake pan or six individual ramekins inside a larger roasting pan for a water bath.
Make the caramel. combine granulated sugar and water in a medium saucepan over medium heat. Cook without stirring until it turns deep amber, about 8-10 minutes. Quickly pour into the cake pan or divide among ramekins, tilting to coat the bottom evenly. Set aside to harden.
In a blender, combine condensed milk, evaporated milk, eggs, vanilla extract, and salt. Blend on low speed for 30 seconds until smooth but not frothy.
Pour the custard mixture over the hardened caramel in the pan.
Pour hot (not boiling) water into the roasting pan until it reaches halfway up the sides of the cake pan or ramekins.
Bake for 50-60 minutes (or 35-45 minutes for ramekins) until the center is just set but still jiggles slightly when gently shaken.
Carefully remove from the water bath and cool to room temperature, then refrigerate at least 4 hours or overnight.
To serve, run a thin knife around the edge, invert onto a plate so the caramel sauce flows over the flan. Spread a generous layer of dulce de leche on top, then pipe or spoon sweetened whipped cream over the dulce de leche.
Regional variants
Some families add a thin layer of sponge cake soaked in rum or coffee between the flan and dulce de leche. Modern versions occasionally incorporate chocolate or coffee into the custard itself.
Cook's notes
- To prevent bubbles in the custard, strain the blended mixture through a fine sieve before pouring into the pan.
- The flan is done when the center reaches 175°F (80°C) on an instant-read thermometer.
- For easier slicing, dip the serving plate in hot water briefly before inverting the flan.
Serve with
Strong espresso or Argentine yerba mate tea
Make ahead and storage
The flan can be baked and refrigerated up to 2 days ahead. Add the dulce de leche and whipped cream just before serving.
